Petite Pineapple Coconut Cakes Recipe

Petite Pineapple Coconut Cakes Recipe
Petite Pineapple Coconut Cakes Recipe photo by Taste of Home
Publisher Photo

Petite Pineapple Coconut Cakes Recipe

Be the first to add a review
Publisher Photo
Defy wintry weather and transport your guests to the tropics with these beautiful, single-serving confections. Cake mix never tasted so good!—Taste of Home Test Kitchen
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 cake layer from Angel Cake Ball Pops
  • 1 cup plus 3 tablespoons pineapple preserves
  • 1 teaspoon coconut extract
  • 1-1/2 cups heavy whipping cream
  • 6 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 2 cups toasted unsweetened coconut flakes

Directions

Cut cake horizontally into two layers. Place bottom layer on a cutting board. Combine pineapple preserves and extract; set aside 3 tablespoons for frosting. Spread remaining pineapple over top of one layer. Top with remaining cake layer; cut cake into 9 squares.
In a large bowl, beat cream until stiff peaks form. In another bowl, beat the cream cheese, confectioners' sugar and reserved pineapple mixture; fold in whipped cream. Spread over the top and sides of each square. Press coconut into top and sides. Refrigerate for at least 1 hour before serving. Yield: 9 servings.
Originally published as Petite Pineapple Coconut Cakes in Taste of Home Christmas Annual Annual 2012, p80

Nutritional Facts

1 cake: 601 calories, 36g fat (21g saturated fat), 110mg cholesterol, 331mg sodium, 66g carbohydrate (49g sugars, 1g fiber), 5g protein.

  • 1 cake layer from Angel Cake Ball Pops
  • 1 cup plus 3 tablespoons pineapple preserves
  • 1 teaspoon coconut extract
  • 1-1/2 cups heavy whipping cream
  • 6 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 2 cups toasted unsweetened coconut flakes
  1. Cut cake horizontally into two layers. Place bottom layer on a cutting board. Combine pineapple preserves and extract; set aside 3 tablespoons for frosting. Spread remaining pineapple over top of one layer. Top with remaining cake layer; cut cake into 9 squares.
  2. In a large bowl, beat cream until stiff peaks form. In another bowl, beat the cream cheese, confectioners' sugar and reserved pineapple mixture; fold in whipped cream. Spread over the top and sides of each square. Press coconut into top and sides. Refrigerate for at least 1 hour before serving. Yield: 9 servings.
Originally published as Petite Pineapple Coconut Cakes in Taste of Home Christmas Annual Annual 2012, p80

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPetite Pineapple Coconut Cakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review